Artichoke Ravioli With Tomatoes
Photo © Deb Perelman
- 1 1/2 cups all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 2 tablespoons water
- 2 tablespoons unsalted butter, cut into pieces
- 1 small onion, chopped (1/2 cup)
- 1 (10-oz) box frozen artichoke hearts, thawed and patted dry
- 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
- 1/3 cup chopped fresh flat-leaf parsley
- 1 large egg yolk
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 teaspoon freshly grated nutmeg
- 1 large egg white, lightly beaten with 2 teaspoons water (for egg wash)
- 1 tablespoon unsalted butter, cut into pieces
- 3 medium plum tomatoes, trimmed and cut into 1/4-inch dice (3/4 cup)
- 1/4 cup water
- 1/3 cup heavy cream
- 1 oz finely grated Parmigiano-Reggiano (1/2 cup)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- This recipe is vegetarian
- Produce
- Artichoke hearts, frozen (1 (10-oz) box)
- Flat-leaf parsley, fresh (1/3 cup)
- Onion, chopped (1/2 cup), small (1)
- Plum tomatoes, medium (3)
- Cooking & Baking
- All-purpose flour (1 1/2 cups)
- Black pepper (1/2 teaspoon)
- Nutmeg (3/4 teaspoon)
- Salt (1 teaspoon)
- Drinks
- Lemon juice, fresh (1/2 teaspoon)
- Water (6 tablespoons)
- Dairy
- Butter, unsalted (3 tablespoons)
- Heavy cream (1/3 cup)
- Parmigiano reggiano (2 oz)
- Refrigerated
- Egg white, large (1)
- Egg yolk, large (1)
- Eggs, large (2)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published January 9, 2007 (6 years ago).
27 people saved this recipe.
